CRAWFISH BISQUE WITH STUFFED HEADS
Louisianas pot of gold This stuff is so good Imagine using the crawfish from a boil to make a silky, flavor packed stock. Then, add the stock to a perfect roux. Yes theres morejust read on. Stock: 45 lbs boiled crawfish 10 cups water Stuffed Crawfish Heads: 5060 crawfish heads 1 stick salted butter 1 1, 2 cup breadcrumbs 1 lb peeled crawfish tails 1 onion 1 bell pepper 2 celery stalks 1 TBS minced garlic 1, 4 cup chopped green onions Cajun or Creole seasoning to taste 1 beaten egg 1 lb lump crabmeat (optional) Bisque: 1, 2 cup vegetable oil 2, 3 cup all purpose flour 1 onion 1 bell pepper 2 celery stalks 1 TBS minced garlic 1, 3 cup chopped green onions 1, 4 cup tomato paste 8 cups crawfish stock 1 tsp onion powder 1 tsp garlic powder Cajun or Creole seasoning to taste 1 TBS liquid crab and shrimp boil concentrate Remaining crawfish tails Fresh parsley to garnish Warm, white rice for serving For the printable full recipe and ingredient list: Crawfish Boil
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